Thai Green Curry Chicken

Ingredients

• •1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• •2 tbsp green curry paste
• •1 can (400ml) coconut milk
• •1 tbsp vegetable oil
• •1 cup chicken broth
• •1 red bell pepper, sliced
• •1 medium zucchini, sliced
• •1 cup snap peas
• •2 kaffir lime leaves (optional)
• •1 tbsp fish sauce
• •1 tbsp brown sugar
• •Fresh basil leaves, for garnish
• •Cooked jasmine rice, for serving

Instructions

1. 1

   Heat the vegetable oil in a large skillet or wok over medium heat.

2. 2

   Add the green curry paste and sauté for 1-2 minutes until fragrant.

3. 3

   Add the chicken pieces to the skillet and cook until they are browned, about 5-7 minutes.

4. 4

   Pour in the coconut milk and chicken broth, stirring to combine.

5. 5

   Add the red bell pepper, zucchini, and snap peas, along with the kaffir lime leaves if using.

6. 6

   Stir in the fish sauce and brown sugar. Let it simmer for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

7. 7

   Remove from heat, garnish with fresh basil leaves, and serve hot over cooked jasmine rice.